NADIA RASA DIYA CHINGUDI TARKARI(SHRIMP CURRY WITH COCONUT MILK)

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INGREDIENTS:-

FOR MARINADE:

Shrimps-lb
Turmeric powder-2 tsp
Chili powder-1 tsp
Salt-2 tsp

FOR CURRY:

Potato-1 large(peeled & cut into cubes)-I cooked the potato cubes in microwave for 2 minutes
Coconut milk- 2 cups (I used can thick coconut milk)
Chopped Onions-1 large
Ginger-garlic paste-1 tbsp
Coriander powder-1 tsp
Garam masala powder-1 tsp
Kashmiri chili powder-2 tsp
Turmeric powder-1/2 tsp
Cardamom-2
Cinnamon-1"
Cloves-2
Cumin seeds-1 tsp
Dry red chili-2
Bay leaf-1
Sugar-1/2 tsp
Salt to taste
Mustard Oil-2 tbsp


METHOD:-

1-Wash,clean and devein prawns.Marinate with turmeric powder,chili powder and salt and set aside.
2-In a pan heat oil,add cracked dry red chili,cinnamon,cardamom,bay leaf,clove and cumin seeds,once they start sizzling add the chopped onions.
3-Fry onions till it turns golden brown,then add ginger-garlic paste and stir till aroma is released.
4-Then add salt,turmeric powder,coriander powder,kashmir chili powder,garam masala powder and stir till oil starts to separate.
5-Then add potato and marinate prawns,stir and cook for 5-6 minutes.Then add the sugar,thick coconut milk and 1/2 cup of water.Adjust the salt.
6-Simmer this till the coconut milk start getting creamy.
7-Allow the prawns to cook on low-medium heat for 5-6 minutes or till gravy thickens.
8-Now switch off the heat and serve hot with rice.

Note-It's not necessary to add water,my coconut was very thick,that's why I added 1/2 cup water




Comments

A.L.M. said…
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April 15, 2013 at 12:31 AM
Foodie Portal said…
We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.
April 15, 2013 at 7:19 AM
Simmy Routroy said…
ya sure and thanx a lot for ur invite
April 15, 2013 at 7:12 PM
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